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Tip

Tip

If you’ve got time, this casserole
will gently bubble away for up to
90 minutes. The meat will be very
tender and fall away from the bones.

Method

Heat half the oil in a large frying pan
or shallow casserole with a lid. Brown
the chicken until golden, then set aside.
Heat the remaining oil, then cook the
onions for 5 mins until softened.

Nestle the thighs back amongst the
onions and add the parnips. Mix the stock with the
mustard and honey, then pour in. Scatter
over the thyme, then bring to a simmer.
Cover, then cook for 30 mins (or longer,
see tip) until the chicken is tender, then
season. Serve with steamed greens.

Really lovely dish and makes a change not to roast parsnips and use them for something else. Husband was late in from work so in the end I did cook it for 90mins (see tip on recipe) and it really was tender chicken. Great to leave it to simmer and give it the odd stir. Served it with roast potatoes, lovely meal.

Made this for dinner tonight. It was very tasty! I added celery in with the onions and used carrots instead of parsnips as that was all I had and the family arent keen on parsnips . Only issue I had was that I added more stock than the recipe stated due to extra veg and I was worried that the chicken would go dry. Dont think I should have added more bacause there was a lot left and it didnt really thicken so had to use a slatted spoon to get out the good stuff!. Will deffo make again and follow the recipe more strictly. The children enjoyed it, even my very fussy 2 year-old.

Absolutely loved this recipe, cooked it for the full 90 minutes and that was great for the chicken thighs although the parsnips did turn to mush but the mush tasted great, but next time I might add them halfway through. Yummy!

halved the recipe as there is just me and hubby! Used skinless boneless thighs instead of boned, 1 and 1/2 tbs honey, cut parsnip
sticks bit thicker (having read previous comments about them being
soggy) end result ...perfect! Made the butternut & sweet potato mash to go with it......Delicious, easy cook, midweek dinner.

This is really delicious, satisfying and easy to throw together. The best part is that you can just walk away from it for an hour, a real low-maintenance meal. I put the parsnips in for the last 30 mins and served it with roast potatoes and greens. The only thing I'll change next time is the amount of stock used as even after an hour of simmering it was a bit too runny - a bit of a shame as all the good stuff in the sauce (mustard, honey, onions) gets left behind.

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